| dc.description.abstract | This research was conducted to determine the effect of dates juice
concentration and fermentation time on the characteristics of probiotic drink
based on almond milk. This research was conducted at the Laboratory of the
Food Science and Technology Study Program and the Central Laboratory,
Faculty of Agriculture, University of North Sumatra, Medan. This study used a 2
factor factorial completely randomized design, namely the percentage of dates
juice (K): (10%; 20%; 30%) and the fermentation time (T): (16 hours; 18 hours;
20 hours) The parameters analyzed were the degree of acidity (pH), protein
content, total microbial, total dissolved solids, total acid, total sugar and
organoleptic test (color, aroma, taste, texture, and general acceptance).
The results showed that the percentage of dates juice had a highly
significant effect (P<0,01) on the value of pH, protein content, total microbial,
total dissolved solids, total acid, total sugar and organoleptic color, organoleptic
odor, organoleptic taste, organoleptic texture and general acceptance. The
fermentation time had a highly significant effect (P<0,01) on the value of pH,
protein content, total microbial, total dissolved solids, total acid, total sugar and
organoleptic color, organoleptic odor, organoleptic taste, organoleptic texture
and general acceptance. The interaction between the two factors gave a highly
significant effect (P<0,01) on the value of total sugar, organoleptic color and
organoleptic odor, had significant effect (P<0.05) on pH, and had no significant
effect (P >0.05) on protein content, total microbial, total dissolved solid, total
acid, organoleptic taste, organoleptic texture and general acceptance. Probiotic
drink based on almond milk with the best characteristics was treated with a
percentage of dates juice 30% and 16 hours of fermentation time | en_US |
